A cozy, crowd-pleasing Halloween breakfast casserole with orange-and-black colors, melty cheese “pumpkin faces,” and a hearty egg bake under the hood. It’s festive without being fussy, feeds a group, and reheats like a champ. I tested this twice (once with turkey sausage, once vegetarian with extra black beans). Both versions set beautifully and slice cleanly after a short rest. If you like one-pan breakfasts, this one earns a permanent spot in your fall lineup.
Intro
You want Halloween morning to feel special, not stressful. This Halloween breakfast casserole brings the fun: sweet potato for orange, black beans/olives for black, and cheddar “jack-o’-lanterns” that make kids grin. Underneath the spooky top, it’s a classic, balanced egg bake with shredded hash browns, sautéed veggies, and your choice of turkey or plant-based sausage. I favor Greek yogurt in the custard for extra creaminess without heavy cream.
Why trust this? I develop family-friendly, make-ahead recipes and cook with US pantry staples. I share exactly what worked, what didn’t, and the time/temp ranges that keep your casserole set—not soggy.
At a Glance
- Servings: 8–10
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Total Time: 1 hour–1 hour 15 minutes
- Difficulty: Easy
- Estimated Cost: $12–$15 (US)
Ingredients
US measures with helpful metric notes in parentheses.
- 10 large eggs
- 1 cup (240 ml) milk (whole or 2%)
- 1/2 cup (120 ml) plain Greek yogurt (optional but creamy)
- 1 1/2 tsp kosher salt, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 2 Tbsp olive oil (28 g), divided
- 20 oz frozen shredded hash browns, partially thawed and patted dry (567 g)
- 12 oz turkey breakfast sausage, casings removed (340 g) or 10–12 oz plant-based sausage
- 1 medium sweet potato, 3/4-inch dice (about 10 oz/285 g)
- 1/2 medium red onion, chopped (about 3 oz/85 g)
- 1 orange bell pepper, chopped (about 5 oz/140 g)
- 2 packed cups baby spinach (about 2 oz/56 g), roughly chopped
- 1 cup canned black beans, drained and rinsed (170 g)
- 2 cups shredded cheddar and Monterey Jack cheese (about 8 oz/225 g), divided
- 6–8 thin cheddar slices (for “pumpkin faces”)
- 8–12 black olive slices (eyes/nostrils), optional
- Optional “web”: 1/3 cup sour cream in a squeeze bottle
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need/Note | Swap/Tip |
|---|---|
| No pork | Use turkey sausage, chicken apple sausage, plant-based sausage, or add an extra cup of black beans. |
| Dairy-free | Use unsweetened oat/almond milk; skip yogurt; use dairy-free shreds or omit cheese on top. |
| Gluten-free | All ingredients are naturally gluten-free; confirm sausage and shreds are certified GF. |
| Vegetarian | Skip sausage; use +1 cup beans or sautéed mushrooms for umami. |
| Kids’ fun | Cut cheddar slices into pumpkin shapes; use olive bits for eyes and smiles. |
| Extra veg | Sub butternut squash for sweet potato; add corn or zucchini (sauté to remove moisture). |
Step-by-Step Instructions
Five crisp steps; you’ve got this.
- Prep & sauté. Heat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish. In a large skillet over medium heat, warm 1 Tbsp oil. Cook turkey or plant-based sausage, breaking up, 5–6 minutes until browned. Add sweet potato and red onion with 1/2 tsp salt; sauté 4–5 minutes until just starting to soften. Stir in bell pepper and spinach; cook 1–2 minutes until wilted. Remove from heat.
- Layer the base. Toss hash browns with 1 Tbsp oil and 1/2 tsp salt. Spread in the dish. Top evenly with sausage-veggie mix and black beans. Sprinkle 1 cup shredded cheese over the top.
- Whisk the custard. In a large bowl, whisk eggs, milk, yogurt, garlic powder, smoked paprika, pepper, and remaining 1/2 tsp salt until smooth. Pour evenly over the casserole, nudging fillings so egg seeps through.
- Bake to set. Bake 35–40 minutes, until puffed at edges and the center barely jiggles. Sprinkle remaining 1 cup shredded cheese; bake 5–8 minutes more until melted and lightly golden.
- Decorate & rest. Arrange cheddar pumpkin faces and olive slice “eyes/nostrils” on top; return to oven 2–3 minutes to soften. (Optional: pipe a sour cream “web”.) Cool 10 minutes so slices hold. Cut and serve.
Pro Tips & Variations
- Moisture control = no sogginess. Partially thaw and pat dry hash browns; sauté watery veg (mushrooms/zucchini) first.
- Make-ahead (overnight). Assemble through Step 3, cover, and refrigerate up to 18 hours. Bake cold from the fridge at 350°F (177°C) for 50–60 minutes, then top with cheese.
- Vegetarian “black & orange.” Double black beans, add roasted butternut squash cubes; skip sausage.
- Spice it up. Add 1–2 tsp hot sauce to the custard or a minced jalapeño with the peppers.
- Mini muffin bites. Grease two 24-cup mini pans; bake 12–15 minutes at 375°F. Great for a Halloween brunch platter.
- Protein boost. Swap 2–3 whole eggs for 6 egg whites; adds ~12 g protein, lightens fat slightly.
- Cheese art. Use a paring knife or small cookie cutters to make pumpkin faces. Let kids help with safe, soft garnishes (olive “eyes”).
- Tested texture notes. Best set at 40 + 6 minutes in my oven; a thermometer read 165°F (74°C) in the center both tests.
Serving Suggestions
- Top with: avocado slices, salsa, hot sauce, or a dollop of Greek yogurt.
- Sides: simple fruit salad (oranges + blackberries for theme), cinnamon apples, or a green salad.
- Bread: toast, English muffins, or warmed corn tortillas (GF-friendly).
Storage & Reheating
- Fridge: Cool slices within 2 hours; store airtight 3–4 days.
- Freeze: Wrap individual slices; freeze 2–3 months. Thaw overnight in fridge.
- Reheat:
- Oven: 300°F (149°C), 12–15 minutes (covered) until hot.
- Microwave: 60–90 seconds per slice.
- Food safety: Reheat to 165°F (74°C); discard if left out over 2 hours (or 1 hour >90°F/32°C).
Troubleshooting
- Center won’t set. Bake 5–10 minutes longer; tent loosely with foil if top browns too fast. Check for 165°F in the center.
- Watery slice. Veg weren’t sautéed enough or hash browns were very wet. Next time, pat dry and cook off moisture first.
- Bland flavor. Add 1/2 tsp extra salt to custard, bump paprika, and finish with hot sauce or salsa.
FAQs
Q1: Can I make this Halloween breakfast casserole the night before?
A1: Yes. Assemble through Step 3, cover, chill up to 18 hours, then bake at 350°F for 50–60 minutes, add cheese, and finish.
Q2: Can I freeze the casserole?
A2: Absolutely. Bake, cool, slice, and freeze. Thaw overnight and reheat at 300°F for 12–15 minutes or microwave 60–90 seconds.
Q3: Can I use all egg whites?
A3: You can replace 6 whole eggs with 12 egg whites. Texture stays custardy; flavor is slightly lighter.
Q4: Don’t have hash browns?
A4: Use 3 cups cooked diced potatoes or 3 cups roasted sweet potato cubes. Ensure they’re cooked and fairly dry.
Q5: How do I keep the top from over-browning?
A5: Tent loosely with foil during the last 10 minutes. Remove foil for the final 2–3 minutes if adding “pumpkin faces.”
Nutrition (per serving)
Estimate for 10 servings with turkey sausage and full dairy:
Calories: ~330; Protein: ~22 g; Carbs: ~24 g; Fat: ~16 g; Fiber: ~4 g; Sodium: ~640 mg